Summary

Ingredients

• 4 thin leek stick (s)
• salt
• 100 g tomato (s)
• 1 teaspoon mustard
• 4 tablespoon olive oil
• 2 tablespoon balsamic vinegar, white
• 2 teaspoons honey
• 4 egg (s)
• 0.5 ½ bowl cress

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Instructions

1. Clean the leek sticks, cut in half lengthways and cook in salted boiling water for approx. 4 minutes until soft. Drain, quench and drain well. Scald tomatoes with boiling water, peel, halve, core and finely dice.
2. Whisk the oil, 1 tablespoon vinegar, mustard, honey, salt and pepper together. Fold in the tomatoes.
3. Bring plenty of water with the remaining vinegar and 1 tablespoon salt to the boil. Beat eggs one by one in a soup ladle, slide one after the other into the boiling water and poach for 3-4 minutes. Lift out, allow to drain and cut off any attached protein threads.
4. Arrange the leek on plates in nests and place an egg in each. Drizzle with the vinaigrette and serve sprinkled with cress.